EAT: Rhubarb, Ginger & Mascarpone Trifle
This year’s rhubarb season is upon us so to celebrate here is a tempting little trifle from HH&Co that is super simple to make at home, but is a real crowd pleaser.08 February 2021
HH&Co's Rhubarb, Ginger & Mascarpone Trifle (serves 6-8)
This year’s rhubarb season is upon us so to celebrate here is a tempting little trifle that is super simple to make at home, but is a real crowd pleaser.
Did you know the word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence - we love this! Its all about having a little bit of fun in the kitchen and this playful pud certainly brings a spring smile to our faces.
Love Angela & Luke x
For The Rhubarb Compote…
6 Fat Stalks of Rhubarb
- Trim the rhubarb of any root ends / leaves and chop into 1cm dice (rough is fine)
- Weigh the rhubarb then weigh a quarter of that amount in caster sugar
- Combine the sugar and rhubarb and allow to macerate for 15 minutes or so, this will allow the juices to start running out of the rhubarb
- When there is a good amount of liquid occurring, transfer to a saucepan. Set on a low heat and gently soften the rhubarb
- When soft but with a little texture still, remove from the heat and cool
For the Stem Ginger Custard…
225ml Double Cream
100g Caster Sugar
4 Egg Yolks
50g Stem Ginger (plus 25ml of the syrup)
- Roughly chop the ginger and place in a pan along with the syrup, cream and milk. Bring the pan gently to a simmer.
- Meanwhile, cream the egg yolks and sugar together.
- When the liquid has come to the boil, remove from the heat and pour half of it onto the eggs. Whisk briskly to incorporate the two mixes to avoid the eggs scrambling. Tip the egg mixture back into the remaining liquid in the pan and continue to whisk.
- Return the pan to a low heat. Using a temperature probe to measure until the custard reaches 85°c. The custard must be stirred constantly.
- When ready, pass through a sieve to remove the ginger and any lumps or skin that may have formed and then cover with cling film so that it is in contact with the custard (this way a skin wont form) and allow to cool to body temperature.
For the topping….
150g Full Fat Natural Yoghurt
210g Whipping Cream
60g Icing Sugar
1 Vanilla Pod (or a few drops of extract)
- In a bowl, whisk together the yoghurt, mascarpone, sugar and the seeds from the vanilla pod until thoroughly combined
- In a separate bowl, whip the cream until it forms soft peaks
- Using a spatula, fold the cream into the yoghurt mixture. Do this in 3 parts to ensure the mixture becomes well combined but it remains light and airy
- Transfer to a piping bag and refrigerate until needed
- Spoon the rhubarb compote into a trifle dish / dishes
- Top with the cooled custard and transfer to the refrigerator until the custard has set
- Pipe the mascarpone cream over the top of the set custard
- Garnish with crushed, roasted hazelnuts
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